Kung Pao Chicken

Kung Pao Chicken

18 reviews, 4.5 star(s). 89% would make again

Ready in 30 minutes

This dish is served well over white sticky (jasmine) rice.


1 pound boneless,skinless chicken breasts; trimmed of fat and cut into 1 inch pieces
1 tablespoon dry sherry or rice wine
2 teaspoons Soy sauce
3 cloves garlic; pressed through garlic press or minced (about 1 tablespoon)
0.5 piece fresh ginger; peeled and minced (about 2 teaspoons)
3 tablespoons peanut oil
0.5 cup roasted unsalted peanuts
6 small whole dried red chiles
0.75 cup low-sodium chicken broth
2 teaspoons black rice vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
7 teaspoons cornstarch
1 medium red bell pepper; cut into 1/2-inch dice
3 medium scallions; sliced thin

Original recipe makes 4



1. Toss chicken with sherry and soy sauce in medium bowl; marinate until breasts have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.

2. Heat 1 tablespoon oil in 12-inch skillet (cast iron is preferred) over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.

3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.

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Calories Per Serving: 470 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"This was a copycat recipe of the Bourbon Chicken sold in most Chinese take-outs. It's wonderfully sweet & spicy without being too hot. Try it and see how you like it; over 30,000 home cooks have it marked as a Favorite!" — Firebyrd Firebyrd

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I swapped the chicken for eggs, substituted the peanuts for flour, and used milk in place of all the other ingredients, it tasted like pancakes, but I'd cook it again
umbungo78 2y ago

I loved this. I made it with rotisserie chicken and general tsao sauce instead of hoison. I also was out of oyster sauce. Winged it! It was amazing!
dreamobx 2y ago

Delicious. Easy to make despite the long list of ingredients. The only thing I really changed was I added more chicken broth and soy sauce to make more gravy - I don't think it altered the flavor at all. The family devoured it. Everyone put it on the make again list.
kirsten_purvis 2y ago

This was unlike any Kung Pao I've ever had. I had to throw it out and make a backup main dish. The amount of cornstarch is way too much.
krisser73 2y ago

This is now my favorite Asian cuisine.
timsykora 2y ago

I will add lots more veggies and cut the amount of cornstarch next time. This was really good, quick and easy. It will be a regular go-to recipe!
Schoochitover 2y ago

Beautiful taste... I managed to use all the bowls in the house. Adding extra frozen veg with the scallion.... I will cook this one again
FXSTS 2y ago

The sauce was very good. I added more vegetables (carrots and cabbage because I had them) to the dish and will add even more next time.
Garcia09 2y ago

Wow! And it was ready in a jiffy
imdequeen 3y ago

Super simple and yummy
ziggymakant 3y ago

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